There have been a number of independent food + lifestyle journals to hit stands in recent years—Kinfolk, Wilder, Lucky Peach, to name just a few. The newest journal to enter the fray is Gather, a "recipe-driven food publication devoted not just to cooking and eating, but to what those acts inspire: the bringing of people together." Each issue will focus on a theme ("Float" is the inaugural theme) and be divided into chapters—"much like a meal," they say, with "amuse bouches, starters, mains, and desserts."

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One of the things we love about Food.Farmer.Earth, the YouTube video channel, is how succinctly but beautifully it connects viewers with the wisdom of people who grow, raise, and prepare food. "Sustainable agriculture" can be a rather daunting subject, but Food.Farmer.Earth brings food issues home with cooking tips, first-hand stories, and well-curated content. More

What better accompaniment to summer's fresh tomatoes, zucchini, and peas than pesto! And not just the classic basil and pine nut variety, either. How about sun dried tomato and Aleppo pepper or pistachio and lemon? Read on for more great pesto inspiration! More

On a scorching summer day, you're probably more likely to grab an iced coffee than a steaming cup of joe. But a study has shown that drinking a hot beverage on a hot day actually can cool you down. How? More

Once upon a time, it was unusual to even ask dinner guests about food allergies, let alone their preferences. Today, it can seem strange to have a dinner party without some sort of food restriction. Paleo, vegan, no carb, no gluten: sometimes planning a menu can require research into what these diets mean exactly. Fortunately, specialty food like gluten-free flours and vegan meat substitutions are much easier to find. But where to draw the line before you're practically making individual meals for each guest? The New York Times asked this question this past week — see what they had to say. More

Adding a dollop of whipped cream is about as fancy as it gets when I serve dessert, but I am still inspired by Gilt Taste's look inside the mind of pastry chef Michael Laiskonis, which details his thought process while creating the dessert pictured above. Though I'll likely never create anything as lovely (or time-consuming!) as Laiskonis's dish, I still picked up a few tips for making my plates more beautiful. More

A little while ago we noted a story about famers charging more for their produce at the farmer's market than what it can be purchased for in a grocery store. The article cited from Grub Street speculates that this is because restaurant demand is upping prices, but I'm more interested in finding out what the farmers themselves are thinking. Mike Madison, a long-term vendor at the Davis, CA Farmer's Market, has just written an excellent article on this very subject.

If you shop at a famers' market, you must read his thoughtful exploration into 'The Farmer's Dilemma.' More

Fresh, sweet corn is one of summer's great pleasures, but in recent years, corn has gained a bad reputation. The most recent issue of Eating Well debunks five myths about corn, setting the record straight when it comes to concerns about everything from genetic modification to corn's sugar content. Bottom line: don't feel guilty about eating this summer staple. More

Your sense of taste is one of the most important tools you use in the kitchen, but it isn't always as dependable as your favorite wooden spoon. In fact, there are a number of ways to damage your sense of taste, either temporarily or permanently — and this list includes quite a few everyday habits. More

Have you ever wondered how a cookbook materializes — from delicious idea in a writer's head to spattered pages in your real-life kitchen? It is a long process, and while every cookbook has just one or two names on the front cover, it is always the product of many hands. My own cookbook is still moving through the stages of publication, and I wanted to give you a peek inside the process of creating a cookbook, and of the photo shoot itself. Read on for an inside look at cookbook production, pudding galore, and more spoons than you could ever imagine in one place! More